FKN-Systems

Title: B-B-Q Pot Roast Dinner
Categories: Bbq/grill, Beef, Main dish, Vegetable
Yield: 8 servings

======== SAUCE ========
1/2 c Tomato sauce 2 T Brown sugar
1/4 c Soy sauce 1 T Worcestershire sauce
1 T Dry mustard 2 T Wine vinegar
2 T Oil

======== MEAT PREPARATION ========
4 lb Blade or cross rib roast, 3 lg Carrots; peeled & cut into
-boneless -1/2" pieces
3 lg Potatoes; peeled & cut into 3 ea Celery stalks; cut into 1/2"
-pieces -diagonal pieces
2 md Onions; sliced 1/2 c Parsley; chopped

Combine ingredients for the sauce. On a preheated gas barbecue over
high heat brown roast on both sides. Place browned roast in centre
of a 2 foot length heavy duty extra wide aluminum foil, double
thickness (use 2 sheets one on top of the other). Arrange vegetables
and parsley on top of the roast and pour sauce on top. Bring long
sides of foil together and fold over twice, sealing securely but
leaving room for expansion of the steam. Fold ends in tightly. Place
package on preheated gas barbecue over low heat for 1-1/2 to 2 hours.
Turn package frequently. Check the meat for doneness by unfolding a
small section of the package and piercing the meat with a fork. Meat
should be tender. When done, carefully remove vegetables and place in
a serving dish and the roast on a serving platter. Pour sauce into a
gravy boat. From the Blue Flame Kitchen of Canadian Western Natural
Gas

Submitted By SAM WARING On 02-05-95